Ingredients

12 ounces chopped semisweet chocolate

2 1/2 cups mixed nuts

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Preparation

Melt the chocolate in a heatproof bowl set over (but not in) a saucepan of gently simmering water, stirring occasionally. Spread the chocolate evenly on a parchment-lined 9-by-13-inch baking pan and sprinkle with the nuts. Refrigerate until firm, about 30 minutes. Break the bark into pieces, Keep at room temperature for up to 1 week.